Serves 4

Ingredients

• 4 egg whites
• ½ cup caster sugar
• 15 fl oz milk

• CUSTARD BASE
• 5 egg yolks
• ½ cup caster sugar
• Pinch of Salt
• A few drops of vanilla extract
• 1 lb sweetened raspberries

Steps

• Make a meringue mixture with the egg whites and caster sugar. Spoon tablespoonfuls into the milk and simmer in the milk until set. Lift out carefully with a slotted spoon and put to one side.
• Use the milk from the poaching to make the custard sauce. Beat the egg yolks with the caster sugar and a pinch of salt.
• In a double boiler, heat the milk and gently beat in the egg mixture allowing it to thicken slowly; then add a dash of vanilla extract. Allow the thickened custard to cook and chill it.
• Spread over the base of a serving dish and place the poached meringue on top. Decorate the dish with spoonfuls of fresh or frozen raspberries sweetened for taste. Whipped cream can also be added as decoration.